An Artisanal Mezcal made exclusively with Espadin agave, produced with traditional methods.
This particular type of agave must grow for 7-9 years to reach ideal maturity before being cut and cooked for 4 days in a conical stone oven.
Then the cooked agaves are crushed with a Tahona (a volcanic stone wheel) to produce a sweet juice that ferments in open wooden vats for 6-8 days.
This fermented juice is finally distilled twice in a 350-liter copper pot still.
Aromas of sweet smoke with notes of ripe fruits, herbal and minty with a hint of pineapple.
On the palate ripe peach and cinnamon with hints of white pepper.